This lemon cake is sweet, and tart, and when I ate it, I forgot it was grain-free! It's so healthy and delicious and simple -- it will become your new favorite dessert!
Ingredients
1 Tbs coconut oil to grease a loaf pan
For cake:
6 large eggs
¼ cup coconut oil, melted and cooled
juice from 2 lemons plus enough almond milk to equal a total of 1 cup liquid
zest from 2 lemons
⅓ cup raw honey, melted and cooled slightly
⅔ cup coconut flour
1-1/4 tsp baking soda
¼ tsp sea salt
For glaze:
2 Tbs coconut oil
2 Tbs raw honey
2 Tbs almond milk
zest and juice from 1 lemon
½ tsp pure vanilla extract
Instructions
Preheat the oven to 350°F.
Grease a loaf pan with the coconut oil.
Put all of the cake ingredients into the bowl of a mixer and mix until well combined.
Pour into the loaf pan.
Place on the middle rack of the oven and bake until a knife inserted into the center comes out clean and the top is golden brown. Mine took 49 minutes. (Please watch the cake carefully, because the original recipe calls for only baking the cake for 32-45 minutes.)
Remove the cake from the oven and let the pan cool on a rack.
When the pan is cool, remove the cake and let it cool completely on the rack, out of the pan.
Make the glaze: put all of the glaze ingredients into a small pot and simmer over low heat until it's all melted together. Turn off heat and let cool slightly
When the cake is completely cool, pour the glaze over the top of the cake. (My glaze was very liquid, but I poured the whole thing over the cake and let it soak in and it was delicious. In the original recipe, the glaze in the picture looks while and thick and pretty... I'm just letting you know that either way it should be delicious!)
Recipe by Kitchen of Youth at https://kitchenofyouth.com/paleo-lemon-cake/